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Aside from its beneficial nutritional effects, chocolate causes but some problems for the consumer due to its high calorie. Use of good alternatives to fat and sugar is one of the ways to reduce these problems. In this study, the effects of isomalt and stevia on the qualitative properties for physicochemical rheological and sensorial characteristics of Low-calorie milk chocolate were investigated. Increased isomalt and stevia contents had no significant (p≤0.05) effect on fat, water activity, acidity, and color indexes L*, a*, b*, while they had significant (p≤0.05) effect on moisture, ash, and calorie. i. e. as the amount of isomalt and stevia increased, hardness, and calorie decreased and moisture, ash, and water activity increased. Of the two mathematical models evaluated to predict the rheological properties of chocolate, the Herschel Balkley model was found to be the most appropriate model for this purpose. Overall acceptability of the samples decreased with increasing stevia and isomalt substitution rates. Considering the best scores of physicochemical and sensory properties, T3 (60% Isomalt and Stevia +40% Sugar) was selected as the superior treatment.
 

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Yogurt as a member of fermented food family has been considered an appropriate food system in order to transfer nutraceutical and plant extracts in daily consumption. Thereupon omega-3 fatty acids of plants oil including Purslane and flax seeds oil could be suitable targets to produce functional yogurts. The purpose of this study was to study the effect of the addition of Purslane Oil and Flaxseed Oil on Yogurt Physicochemical and Organoleptic Characteristics. In this study, the effect of using Purslane Oil Concentrations  (0/5%, 1/5%, 2%) and Flaxseed Oil Concentrations (0/5%, 1/5%, 2%) individually and simultaneously on Yogurt Physicochemical and Organoleptic Characteristics at 4 C and over time intervals. The evaluation of fatty acid profiles showed that the replacement of Purslane Oil and Flaxseed Oil in treatments reduced the amount of saturated fatty acids and increased the amount of unsaturated fatty acids. The obtained results physicochemical properties demonstrate that application of Purslane and flax seeds oil led to a significant reduction in pH and enhancement in acidity values (p≤0.05). While crude fat and dry matter content of treatments didn’t alter significantly (p>0.05). While crude fat and dry matter content of treatments didn’t alter significantly. On the other hand oxidative sensibility of treatments showed a reverse correlation with Purslane and flax seeds oil substitution, so that all the samples had a far higher proxide values than control sample (p≤0.05). In addition, sensorial investigation of samples implied the fact that Purslane and flax seeds oil usage doesn’t change the organoleptic features (except in 1.5 and 2 percent substitution) which is eventually caused greater acceptance of treatment with 0.5 percent Purslane oil than control and selected as the best treatment

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Vitamin D is needed to adjust the absorption of calcium and phosphorus from the diet and their placement in bone. Inadequate calcium intake can also lead to osteoporosis in children and adults.
The aim of the present study was to investigate the possibility of enriching the jelly with vitamin D3 in concentrations (40, 70 and 100 IU /100g) and calcium in the form of calcium carbonate in the levels (500, 750 and 1000 mg /100 g). According to this, 9 treatments with control sample (jelly without vitamin D3 and calcium) were designed according to a completely randomized design. Chemical tests (soluble solids, acidity and ash) and texture properties (hardness, cohesiveness and chewability) on the first day and calcium and vitamin D3 stability tests and sensory properties (color, taste and smell, texture and general acceptability) during 60 Storage days were evaluated with 3 replications. The results showed that the use of different concentrations of vitamin D3 had no significant effect on the amount of moisture, acidity, synersis, texture properties and sensory properties of fortified jellies compared to the control sample. According to the results, the use of different concentrations of calcium had a significant effect on the rate of decrease in moisture, increase in acidity, decrease in synersis, increase in hardness, consistency and chewability and decrease in color and taste points.

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Ice cream, as a frozen dairy product, has high nutrition values which is consumed extensively throughout the world. In this study, the physicochemical and sensory properties of two types of ice cream (produced from goat and cow milk) containing cinnamon and cardamom essences were investigated. The results showed that the cardamom essence reduces pH and overrun and increases total solid more than cinnamon essence, whereas the effect of cinnamon essence on the fat content was more so that the maximum fat content was due to goat milk ice cream containing this essence. On the other hand, Hardness and viscosity of goat milk ice cream was significantly higher than cow milk ice cream and adding essences insignificantly also increased these factors. Also, the sensory evaluation results show that adding cinnamon essence leads to production of ice cream with better sensory properties. In final, it can be stated that the use of goat milk and also plant essences in ice cream production could increase the desirable properties of this product.